1400 700 vegan thaistylebroccolisaladwithcashewsauce horizontal

Thai-Style Broccoli Salad

with Cashew Sauce & Mung Beans

dinner

Salad Beans/Legumes Hearty Vegetables Leafy Greens Nuts Gluten-Free High-Protein Seasonal Menu Winter Recipes Dinner Spring Recipes Summer Recipes Thai <600 Calories
SERVINGS
2 2
PREP & COOK TIME
35 min
CALORIES
440
FAT
13g
CARBOHYDRATES
62g
PROTEIN
25g

MAIN INGREDIENTS

  1. ¾ cup mung beans
  2. 2 garlic cloves
  3. 1 lime
  4. 3 tbsp cashew butter
  5. 1 tbsp tamari
  6. 1 tbsp chile garlic sauce
  7. 1 cucumber
  8. 6 oz broccoli florets
  9. 1 head artisan lettuce
  10. ¼ oz fresh mint
  11. 3 Thai chiles
  12. 2 tsp olive oil*
  13. Salt*
  14. *Not Included
  15. For full ingredient list, see Nutrition
Allergens: soy, tree nuts
Nutrition

TOOLS

  • Large nonstick skillet
  • Small saucepan

INSTRUCTIONS

1
Cook the mung beans

Place the mung beans in a small saucepan with 3 cups cold water over high heat. Bring to a boil and then reduce heat to medium. Simmer, stirring occasionally, until the mung beans are tender, about 25 to 30 minutes. Drain any remaining water and season the mung beans with salt.

2
Prepare the sauce

Peel and mince the garlic. Halve the lime. In a medium bowl, combine the minced garlic, juice from just half the lime, cashew butter, tamari, as much chile garlic sauce as you’d like, and 3 tbsp warm water. Whisk well and set cashew sauce aside.

3
Prepare the vegetables

Thinly slice the cucumber. Cut the broccoli florets into bite-sized pieces. Roughly chop the artisan lettuce. Pick the mint leaves from their stems. Thinly slice the Thai chiles.

4
Cook the broccoli

Place a large nonstick skillet over medium-high heat with 2 tsp olive oil. Once hot, add the cut broccoli florets and cook until browned in places and crisp-tender, about 4 to 6 minutes. Season broccoli with salt and pepper and toss with remaining lime juice and a pinch of sliced Thai chiles.

5
Serve

Spread just half of the cashew sauce on the bottom of large, shallow bowls. Top with chopped lettuce, cooked mung beans, roasted broccoli, and sliced cucumber. Sprinkle with mint leaves and remaining sliced Thai chiles and drizzle with remaining cashew sauce. Bon appétit!